Sugar Cane Pork Belly Recipe
Pickled Cabbage, Carolina BBQ Sauce
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Ingredients
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Pork Belly
Pickled Cabbage
Carolina BBQ Sauce
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut too deep into the meat. This will help it render the fat and become crispy.
- 2
Season the Pork
Rub the salt, black pepper, and brown sugar all over the pork belly, including into the scored skin. Let it sit at room temperature for about 30 minutes.
- 3
Sear the Pork
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the pork belly skin-side down and sear for about 5-7 minutes until the skin is golden brown.
- 4
Roast the Pork
Turn the pork belly over, add the garlic cloves and rosemary to the pan, then pour the sugar cane juice around the pork. Transfer the skillet to the preheated oven and roast for about 2 to 2.5 hours, or until tender.
- 5
Rest the Pork
Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing.
Pickled Cabbage
- 6
Prepare the Cabbage
Shred the green cabbage finely and place it in a large bowl.
- 7
Make the Pickling Brine
In a saucepan, combine apple cider vinegar, granulated sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 8
Pickle the Cabbage
Pour the hot brine over the shredded cabbage. Let it sit at room temperature for at least 1 hour, or refrigerate for up to a week before serving.
Carolina BBQ Sauce
- 9
Combine Ingredients
In a medium saucepan, combine apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, hot sauce, salt, and black pepper.
- 10
Cook the Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally, and let it cook for about 15-20 minutes until it thickens slightly.
- 11
Cool and Serve
Remove from heat and let the sauce cool before serving with the pork belly.